Equipment Needed
- Large pot for boiling pasta
- Large, deep skillet or Dutch oven
- Mixing bowls (medium and large)
- Wooden spoon or spatula
- Whisk or fork
- 9×13 inch baking dish
- Aluminum foil
- Measuring cups and spoons
- Grater (if grating your own cheese)
Step-by-Step Instructions
First, I get my pasta water boiling in a large pot, heavily salted like the sea. While that heats, I start the sauce. In my large skillet, I heat the olive oil over medium heat and sauté the diced onion until it’s soft and translucent, about 5 minutes. Then, I add the minced garlic, stirring constantly for just 30 seconds until it’s fragrant—you have to watch it closely so it doesn’t burn. Next in goes the ground beef, breaking it up with my wooden spoon. I season it with the dried oregano, red pepper flakes, salt, and pepper, cooking until it’s nicely browned and no pink remains. This is where the base flavor builds, so I let it develop that fond on the bottom of the pan.
Once the meat is browned, I pour in the entire jar of marinara sauce. I let the mixture come to a gentle simmer, then reduce the heat to low and let it bubble away for about 10 minutes. This simmering time is non-negotiable; it allows the flavors to marry beautifully. Meanwhile, my pasta water is ready, so I cook the ziti rigati for exactly 2 minutes less than the package instructions state. It will finish cooking in the oven, and this prevents it from turning to mush. I drain it, but I don’t rinse it—that starchy coating helps the sauce adhere.
While the pasta and sauce are doing their thing, I make the ricotta mixture. In a medium bowl, I combine the whole container of ricotta, the egg, half of the Parmesan cheese, the chopped fresh parsley, and a good pinch of salt and pepper. I use a fork to mix it until it’s smooth and homogenous. The egg is my binding secret; it keeps the ricotta from separating and becoming grainy during baking. I also grate my mozzarella if I didn’t buy it pre-shredded—the pre-shredded kind has anti-caking agents that can make it melt less smoothly, but in a pinch, it works just fine.
Now for the fun part: assembly. In my large bowl (or sometimes right in the pasta pot), I combine the drained, slightly undercooked pasta with about two-thirds of the meat sauce, stirring until every piece is coated. In my greased 9×13 dish, I spread half of this saucy pasta mixture. Then, I carefully dollop the entire ricotta mixture over the top and spread it gently into an even layer. I sprinkle one-third of the mozzarella over the ricotta, then top with the remaining pasta. I pour the rest of the meat sauce over everything, then finish with the remaining mozzarella and the rest of the Parmesan. It’s a beautiful, cheesy mound ready for the oven.(See the next page below to continue…)